Malaysia Airline airlines have spent some time making improvements to their First and Business class cabins, an important area of upscale travel has lagged behind: the quality of the wine. The reds and whites served by the airline to First Class and Business travelers have, until recently, unveiled a new range of wine and champagne onboard for customers travelling between London and Kuala Lumpur.
The new selection of international wines and champagnes are set to enhance the First and Business Class flying experience. This already includes a fine dining Chef-on-Call menu, consisting of a wide selection of 25 dishes ranging from Malaysian favourites, Chef’s recommendations, healthy and light meals.
The new wine and champagne range has been especially selected for serving at 40,000ft, since taste buds are reduced in the pressurised cabin, meaning wine doesn’t breathe in quite the same way as it would on the ground.
Arved von zur Mühlen, chief commercial officer at Malaysia Airlines said, “At a time when some airlines are reducing the level of food and beverages on-board flights, Malaysia Airlines is choosing to invest in quality products for our customers. We pride ourselves in ensuring our customers have a truly amazing experience, we believe that our new wines and champagnes will further enhance that experience.”
Champagne Joseph Perrier Cuvee Josephine 2004: A fine fruity yet vinous element, lively yet perfectly balanced. Flavours of spice, dried fruits and ripe fresh fruits over caramel abound tied together by the firm mineral back-bone. (First Class)
Champagne Duval Leroy “Fleur du Champagne” Premier Cru NV: A lofty, fragrant source with a hint of minerals. Blended with Pinot Noir to enhance the complexity and backbone, this distinguished cuvee has the perfect balance between elegance and power. (Business Class)
Chateau Frombrauge 2012, AOC St-Emilion Grand Cru Classes, Bordeaux: A concentrated and layered texture is filled with scents of dark currants and black cherries. Finishing with ripe tannin and roundness, the wine is approachable and with grilled steak is a classic combo. (First Class)
Schubert Wairarapa Syrah 2013, Martinborough: Stylistically French and lively on the palate, red cherries and black currants, pure spice – cassia and cinnamon bark with seductive aromatics that extend to elegance with subtle layers of minerality, with a central core of savoury earthy notes that offer balance and structure. (First Class)
Domaine Chandon de Briailles Pernand Vergelesse 1er cru “les Vergelesses” 2011, Burgundy: A wine that is rich, full and not very tannic. It rapidly develops aromas of fresh fruit with undertone of mineral before revealing a lightly spicy character coupled with seductive red berries and dried flowers. (First Class)
Bodega Piedra Negra Malbec Reserve 2014, Mendoza, Argentina: An intense ruby red. Complex, with a mix of red berries and spicy aromas of clove and black pepper enhanced further with delicate notes of chocolate and coffee that come from its time in oak. A structured and complex wine, with pleasant tannins which bring sweetness and a long finish. (First Class)
Chateau Doyac 2011, AOC Haut Medoc, Bordeaux: A dark, dense colour, lots of cherry and sweet berry fruit and spicy wood notes in its medium-bodied, nicely concentrated, round, generous personality. (Business Class)
D’Arenberg The Footbolt Shiraz 2013, McLaren Vale: Laden with dark cherries, rhubarb, plums and aniseed, complemented by a lick of fine, subtle oak and lifted with a sprinkling of pepper and spice. Generosity of fruit weight, combined with balanced, chewy tannins. (Business Class)
Bodega Piedra Negra Malbec Reserve 2014, Mendoza, Argentina: An intense ruby red. Complex, with a mix of red berries and spicy aromas of clove and black pepper enhanced further with delicate notes of chocolate and coffee that come from its time in oak. (Business Class)
Stonier Lyncroft Vineyards Chardonnay 2013, Victoria: An impeccably pure and clean varietal character with attractive nectarine, fig and melon fruit with an overriding citrus fruit spectrum and a mineral acid backbone. (First Class)
Chateau La Louviere Blanc 2013, AOC Pessac Leognan, Bordeaux: Floral and fruity (Granny Smith apple) nuances come through in the taste, as well as some grapefruit notes. The wine is very fresh and well-structured, with a beautiful long finish featuring citrus flavours. It is tremendously enjoyable with risotto, shrimp, scallops, etc. (First Class)
Pikes “Traditionale” Clare Valley Riesling 2015, South Australia: Fresh, crisp and dry; the palate is brimming with the lemon, lime and slate characters all nicely balanced by bright acidity that provides much of the drive to the finish. (First Class)
Dessert: Chateau Monteau Raba 2010, AOC Sauternes, Bordeaux: Offering dried mango, almond and a touch of quince, all with fine delineation and intensity, the palate is medium-bodied with good acidity and tension, the minerality really coming through towards the beautifully composed finish. (First Class)
Wairau River Sauvignon Blanc 2015, Marlborough: Intensely scented of passionfruit, gooseberry with touches of fresh limes and lemon zest, mown grass and green peppers. (Business Class)
Maison Trenel Bourgogne Chardonnay 2014, Burgundy: A brilliant light gold colour coupled with good fruit intensity on the nose with touches of yellow flowers infusing the citrus fruit. (Business Class)
Pikes “Traditionale” Clare Valley Riesling 2015, South Australia: A fresh, crisp and dry; the palate is brimming with the lemon, lime and slate characters all nicely balanced by bright acidity that provides much of the drive to the finish.
Chateau Monteau Raba 2010, AOC Sauternes: A medium-bodied wine with good acidity and tension. The minerality really coming through towards the beautifully composed finish. (Business Class)